This is snipped from another forum

I was looking for a recipe for a 5 1/2 pound boneless New Zealand Leg of Lamb that I had bought at Costco or Sam's Club, I don't remember which. I checked the forum, and came up with a tip or two, and I also checked Jamison's S&S for
recipes. I also checked a third source and it was one of Wolfgang Puck's cookbooks (yep, the Hollywood guy). In a nutshell, I combined the tips, and a couple of different recipes and came up with something that was the best lamb either
myself, my wife or some friends that we had over for dinner, had ever had. What I did is the following:

Marinade:
1 Cup Olive Oil
10 Cloves of Garlic Chopped(I use the preshelled kind from Sam's Club)
1/4 Cup Soy Sauce
1 Cup Apple Cider (Old Wolfgang recommends Pomegranate juice, but said to use cider as a backup if you don't have a bunch of pomegranate juice drinking liberals running around loose in your city and thus you can't find it at the
store!)
3 Tablespoons of Sea Salt
A few shakes of ground pepper

Mix the above ingredients together and rub it into the leg of lamb, including using a baster to get the marinade into the cavities, but don't cut the string holding the roast together. Place the lamb in a gallon size ziplock bag, or
equivalent, pour in the rest of the marinade and throw it in the fridge at least overnight.

The next day, pre-heat the smoker to about 200 degrees, and put in 2 hours of pecan and 1 hour apple pucks. Take the lamb out of the bag and put it, with the marinade particles still stuck to it, into the smoker and smoke the lamb
until the internal temp is 140 degrees (about 3 - 3 1/2 hours).

Note: I put a round metal cake pan (like the kind you'd use two of to make a birthday cake) under the lamb to catch drippings for gravy, and it worked like a charm. I put the lamb on the second rack space from the top, and put the pan
2 rack spaces down. The flow of the smoke did not seem to be affected in the least.

When the temp hit 140 degrees, I took the lamb out, took it off the rack, and dutifully wrapped it in foil, then a towel, and put it in a cooler. (I actually put the whole thing in the microwave, bnot/b while it's running of
course, it works just like a cooler).

I took the drippings from the pan in the smoker and put them in a sauce pan, added chopped onions and cooked until they were soft, added a bit of milk with corn starch in it to make a gravy.

When I served the lamb it honestly was the best any of us had ever had, and I've cooked lamb more than a few times! I served the gravy too, and it was also a hit as it had a perfect (not too strong) smokey flavor.

Good luck with this if you try it, and let me know if anyone has any suggestions for variations.



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